User Actions

Crisp Rosemary Potatoes

Think of these as a cross between potato chips and roasted potatoes. They'd be a perfect side dish for a variety of main courses (especially those with sauces— they're made for dipping) or, better still, as a crisp alternative for boiled potatoes in a salade niçoise.

Recent Reviews

This is so good!!!I loved making these potatoes always,and they are easy to make.You just need to sprinkle them with salt and pepper,put rosemary,and they are so much better when you put garlic on them.I decided to put garlic on them once I was making thesse potatoes,and garlic was rottening at home.I made it with garlic and they are just irresistable,and also I like to put grapeseed oil on them instead of olive oil.I love this recipe!!! Bon Appetit!!!

popcan /

Flag if Inappropriate

Very delish. Make sure and sprinkle
the rosemary, the salt and the pepper
individually so you get the right
amount of salt. I accidentally mixed
the salt in with the rosemary trying
to save time but then I wasn't sure
how much salt I needed. I used a
nonstick baking pan and there was no
mess in cleanup. Will definitely make
again!

A Cook from Bellevue, WA /

Flag if Inappropriate

These are really yummy. I made thes last week and used dried rosemary because it was what I had on hand. They were delicious with the "pork chops with mustard sauce" from this site, and they were also great with turkey sandwiches the next day. I'll be making these again.

elauten from Houston, Texas /

Flag if Inappropriate

very easy, and with
foil, no problem
with sticking. i
substituted regular
russet for the red
potatoes, and
instead of swapping
shelves, once cooked
well switched to
broil
until browned.
probably used a
little too much oil,
not as crispy as i
was hoping. also
put strips of red
onions throughout,
made an awesome
addition. used
dried rosemary,
instead of fresh.
will probably turn
out much better with
fresh.